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I’ve always liked a sausage roll that varies slightly from the norm. I grew up with Four and Twenty Sausage rolls at school but to be honest it was never a favourite. The Aussie Meat Pie came out on top each time. However, sausage rolls are great for picnics or finger food parties so I found this recipe on the Jamie Oliver website. Recipe is by Peter Begg, it creates an interesting combination of chilli and paprika. I made some additions to the recipe to give it a bit of sweetness and also if you cannot find pork sausage meat or it may be out of your price range it can be substituted with pork mince and a few other ingredients as noted below. Check out the recipe below!

Chilli Pork Sausage Rolls (Jamie Oliver) 

Serves: 10 (as snack)
Preparation: 25 minutes
Cooking: 20 minutes

Ingredients
3-4 red chillies (or use 1 to 1 1/2 tbsp chilli flakes)
500 g higher-welfare pork sausage meat*
1/2 tsp smoked paprika
3 tbsps sweet chilli sauce
2 tbsps chives (freeze dried or fresh)
black pepper
500 g puff pastry
2 free-range egg yolks, beaten with a splash of milk
1/2 tbsp whole cumin seeds

*Variation
500g pork mince (fine)
50g breadcrumbs
1-2 tbsps water (if necessary)
1 tsp pepper
2 tsp salt

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Method
1. Preheat the oven to 180C/gas 4.

2. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool.

3. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and set aside.

4. Mix with the sausage, paprika, chives, sweet chilli sauce add in the chilli flesh or chilli flakes and add a pinch of pepper.

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5. Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each.

6. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.

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7. Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt (Sprinkle less on top for a more subtle cumin taste). Cut into 5cm lengths and place on a non-stick baking sheet.

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8. Bake for 20 minutes, until risen, puffed and golden brown.

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Chocolate truffles are super easy to make, and are also great fun for kids (aside from the mess it might create) and for something the adults may enjoy too if you wanted to add a bit of rum to warm your tummy. I adapted a recipe from Jamie Oliver to include a bit of rum and exclude the chilli powder. I’m not a big fan of chilli + chocolate. For the outside of the truffles you can basically roll it in whatever you like, I chose three coatings, hazelnuts, coconut and cocoa powder. You could also drizzle some white chocolate on top or roll it in some sprinkles of your choosing.

Choc Rum Truffles (Jamie Oliver)
Makes: 40
Cooking Time: 25min (plus chilling time)

Ingredients
250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
25 g butter
1 pinch of sea salt
1 tbs rum
1 large handful of hazelnuts, bashed up
50 g good-quality cocoa powder
50g desiccated coconut

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Method

1. Break the chocolate into little chunks and place in a heatproof bowl.

2. Fill a small pot with enough water but don’t allow the heatproof bowl to touch the water. Heat until it starts simmering, reduce heat if required.

3. Place the heatproof bowl onto the pot and let the chocolate melt, whilst stirring.

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4. Once the chocolate is almost fully melted, add the cream and butter.
5. When it’s all combined, take off heat, add the salt and rum and stir until mixed well. (I made one half rum using 1/2tbs and the other plain)

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6. Cover and refrigerate for at least 3 hours or until set.

7. In the meantime, toast hazelnuts and bash them into fit bits and place in a shallow bowl. Alternatively, you can chop the hazelnuts coarsely.

8. Place the cocoa and desiccated coconut in another two separate bowls.

9. Once chocolate mix has hardened a bit, scoop out little balls (a melon baller works well) and place into one of your bowls and coat the truffle well. You can shape it a bit more if required.

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10. Pop the finished truffles in the fridge to harden a bit more.

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One of things I’ve realised from making a nice tasty homemade pizza is that it doesn’t really come cheap! Unless you make huge batches it won’t necessarily be budget friendly but of course this depends on the ingredients you use. On the plus side these pizzas were worlds apart from the fast food pizzas such as Dominos. They really can’t compare to a homemade pizza at all.

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I’ve taken this recipe from Jamie Oliver‘s website, which I believe is in the Jamie At Home cookbook, and I have now made pizza a couple of times with this recipe so for me, it works quite well, and is very easy to do. Here is the recipe I’ve used below.

Makes 6 to 8 medium-sized thin pizza bases

Ingredients

1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water

Method

1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.

2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

3. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

4. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

5. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge. (I made the doughs in the morning and let them sit in a warm area for most of the day so it could rise to it’s maximum size)

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With these pizzas the toppings are all up to you and the beauty of it all is you can add as little or as much as your want!

I halved the above recipe and used semolina and it made two large(ish) sized pizzas so you can take that into consideration. I’ve listed the ingredients I’ve used below.

Pizza Tomato Base (I’ve used Leggos, but anything is fine)
Capsicum
Mushroom
Jalapenos (From Woolworths are absolutely amazing on a pizza – be warned though they are not that cheap!)
Pizza Cheese (Cheddar/Mozarella mix)
Chorizo
Pancetta
Hot Salami

Here is a recipe from Taste.com.au which you can use to go by for oven temperature and general how to.

Cooking Time
20 minutes

Ingredients (serves 4)

4 pita pockets
2 tbs tomato tapenade (see note)
125g chorizo sausage, thinly sliced
60g (1/3 cup) bought roasted capsicum, drained, thinly sliced
100g baby bocconcini, drained, halved
40g (1/2 cup) shredded parmesan
50g baby rocket leaves

Method

1. Preheat oven to 200°C.

2. Place the pita pockets on a large baking tray. Spread with the tomato tapenade. Top with the chorizo, capsicum and bocconcini. Sprinkle with the parmesan.
3. Bake in oven for 10 minutes or until the parmesan melts and the base is light brown and crisp.

Notes
If tomato tapenade is unavailable, use tomato paste. Shopping tip: Look for tomato tapenade and bottled roasted capsicum, sometimes called fire-roasted peeled peppers, in the antipasto section at Woolworths, near the olives. Swap it: For a different flavour, swap the tomato tapenade for bought basil pesto and swap the chorizo sausage for coarsely chopped ham slices.

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Impressions

I really liked the Jamie Oliver pizza dough recipe, it works wonders. However to be honest, I haven’t tried any others when this one worked well for me. It has a nice crunch on the outside and it lovely and soft inside, plus if you cook it long enough the base crisps nicely and it is just fantastic.

Basically you leave it in the oven at roughly 200 degrees fan forced if you have ingredients that don’t need much cooking (or really none at all). If you do have toppings that may need to be cooked, please pre-cook them to be safe, and so the dough is well cooked while the toppings aren’t overly over cooked.

It’s a great recipe that I’ll be using more regularly from now on!

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